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Joe Tilden's Recipes
for Epicures

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JOE TILDEN'S

RECIPES FOR

EPICURES

A. M. ROBERTSON
SAN FRANCISCO

y Google

1907 ';

THE SEQUOIA PRESS
BERKELEY. CALIFORNIA

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Introductory Note

Major Joseph Tilden was in his time one of the most
famous Bohemians and epicureans of the Pacific Coast.
Ever since his death his many friends have been trying
to learn the culinary secrets which made a repast of
his devising so delicious. He had given his recipes to
but few, and those few his most intimate friends and
fellow spirits. One of the most favored of his old
companions has given this complete collection of his
recipes for publication.

San Francisco, May, 1907.

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SOUPS AND
CHOWDERS

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SOUPS AND CHOWDERS

Onion Soup
Place six ounces of butter in a large saucepan
over the fire, and stir into it four large white
onions cut up, not sliced. Stew this very slowly
for one hour, stirring frequently to prevent its
scorching. Add salt, pepper, cayenne, and
about one quart of stock, and cook one hour
longer. Then stir into the mixture one and a
half cups of milk and simmer for a few minutes.
Have ready a soup tureen. In it beat the yolks
of four eggs with two tablespoonfuls of grated
Parmesan cheese. Stir the hot soup into this,
beating until it thickens a little. A slice of
toasted French bread should be placed in each
plate, and the soup poured over it.

Palestine Soup

Slice two or three Jerusalem artichokes and
place in two quarts of boiling water. Cook for
oae and one-half hours. Then rub the arti-
chokes through a colander and add to them one

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JOE TILDEhTS RECIPES FOR EPICURES

pint of the water in uritidi rthey were boiled.
Stir in two tablespoonfuls of flour rubbed into
the same amount of butter. Add two cups of
milk and boil for ten minutes. Season with salt
and pepper and serve with croutons.

Black Bean Soup

Soak over night one quart of black turtle
beans in water to cover them. In the morning
strain and boil them in four quarts of water for
one hour, skimming frequently. Then put into
the liquor two white onions sliced, two stalks of
celery cut into bits, salt, pepper, cayenne, and
one teaspoonful each of cloves and allspice.
Boil for three hours. Remove from the stove
and add enough stock to thin the mixture to
the consistency >of a* oEeaaa^^somp. Pour into it
nearly a tumbler of sherry and add a thinly sliced
lime. Place over the fire to boil for five minutes.
Jtist before serving stir into the soup three hard- *
boiled eggs, finely chopped. Force meat balls
may be added.

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SOUPS AND CHOWDERS

Parker House Tomato Soup

Put into a saucepan five pounds of tomatoes,
either fresh or canned, with one quart of water,
salt, pepper, cayenne, one and one-half table-
spoonfuls of sugar, and three ounces of butter,
rubbed into one heaping tablespoonful of flour.
Cook slowly one hour. Remove from the fire
and rub through a sieve. Place over the fire
again and add one and one-half tablespoonfuls
of rice flour which has been dissolved in a little
water. Let it come to a boil, when it is ready
to serve.

Celery Soup

Boil one small cupftd of rice in three pints of
milk, or two pints of milk and one of cream,
until it is tender^ Then tub it through a sieve
and add one quart of veal stock, salt, cayenne,
and three heads of celery (the white stalks only)
which have been previously grated. Boil until
the celery is tender,

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JOE TILDEN'S RECIPES FOR EPICURES

Bisque of Prowns or Shrimps

Boil three dozen prawns twenty minutea in
salted water to cover them. Meanwhile in two
small tablespoonfuls of butter, fry an onion and
a carrot sliced, and a small piece of salt pork
chopped. Take the prawns out of the boiling
water and add to it the fried mixture with salt,
pepper, a bunch of sweet herbs and one-half the
prawns added again. Simmer one hour. Pound
the shells of the prawns in a mortar with a little
butter, to form a smooth paste. Stir this into
the soup and boil twenty minutes. Strain
through a sieve. Add one quart of milk and
one teaspoonful of cornstarch stirred into a
little of the cold milk. Let it boil up, and serve.
It shotdd be as thick as rich cream.

Lobster Soup

Pick the meat from a five pound lobster and
pound it in a mortar, adding from time to time a
little milk or cream. When perfectly smooth,

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SOUPS AND CHOfFDERS

add two teaspoonfuls of salt, one tablespoonftd
of chopped parsley (if liked), cayenne and mace.
Take out enough to make a dozen small balls,
mix this with the yolk of an egg and fry it in
butter. Mix the rest of the pounded lobster
with two quarts of milk and rub through a
sieve. Put this in a saucepan and simmer ten
minutes. Add two ounces of butter and stir
until melted and smooth. Pour over the fried
balls in the tureen and serve very hot.

Venison Soup

Cut six pounds of lean venison into medium
sized x>ieces and place in a soup kettle with two
gallons of cold water, to which add two dozen
cloves and four blades of mace. Boil slowly
three hours. Then add two pounds of venison,
cut into pieces about an inch square and one
dozen force meat balls. Boil for thirty min-
utes. Then season with salt, pepper, cayenne,
and half a glass of Ume juice, letting the soup
cook ten minutes longer. It should be served

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JOE TILDEN'S RECIPES FOR EPICURES

in hot bowls in each of which is poured a half
glass of port before serving. Crisp croutons
may be added.

Puree of Venison

Cut up the remains of venison that had been
roasted for a former dinner, put a few slices of
ham into a stew pan, then the venison, two whole
onions, a blade of mace, two quarts of stock,
and a small piece of a sprig of thyme, parsley,
and two cloves. Set it on the stove to sinmier,
two hours or more. Strain it oS, and puU all
the meat to pieces. Pound it with the lean ham
that was boiled with it, the crust of two French
rolls which has been soaked in consomme.
Rub the whole through a colander with a glass
of claret or port and enough consomme to bring
it to the consistency of cream. Put it back on
the fire in a double boiler. Stir a little butter
into it, and serve with bread fried in dice.

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SOUPS AND CHOWDERS

Clear Soup Stock

To f cmr potinds of beef add six quarts of cold
water and place over the fire. Just before it
boils, skim it carefully. Then add two cups of
cold water and skim again, repeating this for a
third skinmiing. Allow it to sinmier slowly for
three hours. Then add^the vegetables; eight
ounces each of cut'up carrots, onions and turnips,
and three ounces of celery, with salt and pepper.
Sixnmer three hours longer. The stock shotdd be
strained before using, and while cooking it
should not be allowed to boil.

Daniel Webster's Chowder

Pry with some slices of pork, four tablespoon-
ftds of sliced onions, to a light brown. Put them
in a deep iron pot with six pounds of cod sliced,
one quart of boiled mashed potatoes, one potmd
and a half of broken sea biscuit, fifty oysters,
one teaspoonftd of thyme, one teaspoonftd of
sunmier savory, one-half a bottle of mushroom

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catsup, one bottle of port 'or cteret, one-half a
nutmeg, one dozen cloves, a little mace and all-
spice, one half a lemon sliced, pepper and salt.
Cover with one inch of water and cook slowly
until done.

Scott's Chowder

Cover the bottom of a deep pot with slices of
pork cut very thin. Add a layer of fish sliced
and seasoned with salt and pepper, a layer of
onions parboiled and quartered, a layer of toma-
toes sliced and seasoned, a layer of thickly sliced
potatoes and a layer of broken sea biscuit.
Repeait the layers until the pot is filled. Just
cover the fish with water and cook one hotir very
slowly. Add one pint of claret, cook one-half
hour longer and serve.

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Marblehead Chowder

Cut half a pound of salt pork into dice and
place two-thirds of it in a deep saucepan; fry
a light brown. Remove it and in the fat fry-
two large onions sliced. Cover the bottom of
the pot with slices of raw cod or bass
mixed with some of the fried pork and onions.
On this place another layer of sliced
fish mixed with a few pieces of raw pork,
and slices of raw onion, salt and pepper; over
this a layer of sliced raw potatoes. Repeat
these layers until the pot is about two-thirds
full, when the mixture should be covered with
warm water, or preferably a stock made of the
heads and tails of the fish. After the chowder
comes to a boil, let it cook for forty-five minutes.
Then add some broken sea biscuit, and boil
fifteen minutes longer. In another saucepan
place a quart of milk and heat it to the boiling
point. Then stir into it two ounces of flour
rubbed into two ounces of butter. When it
thickens a little, pour it over the chowder and
serve.

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The redpfr nolt taSce about' f tar pounds of
fish, half a potind of pork, six onions, six po-
tatoes, four sea biscuits, two ounces each of but-
ter and flotir and a quart of milk.

Clam Chowder I

Have one hundred clams still in the shell.
Boil them in a quart of water tmtil the shells
open. Take the clams out of the kettle, saving
thie water in which they were boiled. Remove
them from the shells, discarding all but the soft
part. Take six slices of salt pork and cut intp
dice. Fry until crisp and a Ught brown. Re-
move from the saucepan and in the fat fry four
onions sliced. Then add the water strained
from the clams and the fried pork. To this add
six potatoes cut in small pieces and two green
peppers chopped or finely sliced. Boil the mix-
ture fifteen minutes before putting in the clams
and four sea biscuits, broken into pieces. Then
boil for fifteen minutes longer and add a quart

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of milk. Have half a €«p of bread crumbs
rubbed into four ounces 6ri:)utter. Stir this in
as the chowder heats after the milk has been
added. When it boils, it is ready to serve.

Clam Chowder II
In a saucepan fry two slices of salt pork and
when brown, add four potatoes and four onions
cut up. Fry ten minutes and add three pints
of water, salt and pepper. Boil for half an hour.
Then add one quart of clams from which the
tough portions have been removed. Also two
sea biscuits which have been soaked until they are
soft. Cook ten minutes. For this recipe,
canned clams may be used.

Force Meat Balls for Chowder
Take the meat of a good sized crab, a tum-
blerftd of shrimps and a clove of garlic. Chop
all very fine and make into small force meat
balls with a beaten t.%%. Fry them a light brown
in butter, and serve in any fish chowder or soup.

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Oysters a la Marechale

Stew very gently in four ounces of butter
some thinly sliced truffles and mushrooms.
After cooking ten minutes add salt, white pep-
per, cayenne and mace. Stir in four large
tablespoonfuls of flour and mix well together
while it thickens. Put in the liquor of the
oysters which has been scalded and skimmed.
Then add milk (boiling) enough to make it as
thick as cream. Take from the fire and stir in
the yolks of four eggs beaten well with the juice
of a Ume and a tablespoonful of water.

Cover each oyster thickly with some of the
mixture and allow it to cool. Then roll twice
in beaten egg and bread crumbs. Fry to a
light brown in butter and serve very hot.

Toasted Angels

Sprinkle cayenne and a few drops of lime
juice over as many large oysters as are required,
then wrap each oyster in a thin strip of bacon

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JOE TILbEN'S RECIPES FOR EPICURES

or fat salt pork. Fasten with a wooden tooth-
pick and broil until the bacon is crisp. Serve
very hot on squares of buttered toast.

Oyster Pates

Rub together one ounce of butter and one
teaspoonful of flour. Melt this in a saucepan
and add salt, mace and cayenne. Stir gently
a few Canutes, until smooth. Then add slowly
four tablespoonfuls of cream. Strain two dozen
oysters and add the liquor very slowly, stirring
all the time. When it boils up, put in the
oysters, cook three minutes and fill the pat6
shells. Serve very hot.

Scalloped Clams

Wash clean one hundred clams. Use soft
part whole and the tough part chopped fine.
Put a layer on the bottom of a buttered baking

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dish. Season with salt, pepper, cayenne and a
little mace and sprinkle over plenty of stale
bread crumbs and a quantity of bits of butter.
Repeat the layers until the dish is full. Put
plenty of butter on top and pour in a cup of the
water from the clams. Bake in a moderate
oven one hour, and when half done pour in a
tumbler of sherry.

Shrimp or Oyster Curry

Melt four ounces of butter and fry in it four
young onions and a clove of garlic chopped.
Add the juice of two limes. Stir into this one
teaspoonful of com starch, two tablespoonfuls
of curry powder and half a cup of cream with salt,
pepper and cayenne. Stir this rapidly over the
fire until very thick. Thin with milk until it is
the proper consistency, then add a large cup of
picked shrimps, and as many oysters. Cook
two minutes after it boils.

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Shrimps a la Bordelaise

Place two tablespoonfuls of butter and one of
flour in a saucepan and brown over the fire.
Stir into this one cup of stock, and add two
tablespoonfuls of finely chopped raw ham, a
slice of onion, one tablespoonful of chopped
parsley. Simmer for ten or fifteen minutes.
Strain the same and add to it a cup of shrimps.
Simmer again for a few moments and add a
teaspoonful of tomato or mushroom catsup.
Season with salt and pepper, and serve in
timbale cases.

Shrimps with Tomato

Stew half a dozen large tomatoes with a table-
spoonful of anchovy sauce, a piece of butter,
salt, pepper and cayenne. Put this through a
sieve until it is very smooth. Fill a baking
dish with picked shrimps, pour the tomato
over them, sprinkle with bread crumbs and
bits of butter, and bake until brown.

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Saute of Shrimps

Melt a piece of butter in a stewpan with a
little flour, salt and cayenne. Just as it turns
dark, put in a glass of white wine, a pound of
picked shrimps, a little lemon juice, and if
liked, a bit of anchovy sauce. Take from the
fire and stir in the well-beaten yolks of two eggs.
Pour into cup-shaped pieces of fried bread, and
serve very hot.

Crab a la Creole

Fry in four ounces of butter, four young
onions, one clove of garlic and two green pep-
pers, all chopped fine. Cook until soft and add
one tomato cut up, salt, pepper and cayenne.
Stew until smooth and add one teaspoonful of
flour, a little cream or rich milk, and the meat
picked from two crabs. Boil a few moments
and serve with buttered toast.

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Sole a la Normandie

Take a large sole (one without a roe). Re-
move the back skin and with a sharp knife very
carefully cut out the side fins, lay it on the dish
in which it is to be served, one that may be
placed in the oven. Brush the fish with melted
butter. Insert in the fiesh of the fish some
small slices of truffle. Sprinkle it with salt,
white pepper, a very little mace and dust it all
over with fine crumbs. Pour around it a
tumbler of good white wine. Place in a mod-
erate oven and cook until nearly done, twenty
minutes or longer, if the fish be large. Take it
out and put around the edge of the dish a row of
croutons, brushing them with the white of an
egg to make them adhere to the dish. Then
scatter over and around the fish, a small can of
mushrooms, sliced, oysters, mussels, picked
shrimps and some quenelles. Add a Httle more
melted butter and a few more crumbs, add more
white wine and put back in the oven for five
minutes.

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Filet of Sole a la Bohemian

Cut a sole or flotinder into four filets. Roll
each one up, stuffing with a mixture of sal
piquant sauce. Roll around each a thin slice
of pork and fasten with a skewer. Stand on end
in a baking pan and put a small piece of butter
and a slice of lemon on each and bake until
done.

Fry together for five minutes, chopped escha-
lots, parsley, chevril, herbs, butter, salt and
cayenne. Take from the fire and stir in a little
lime juice and anchovy sauce.

Baked Sole

Skin the slack side of the fish and lay in a
baking pan. Brush with beaten egg, sprinkle
with bread crumbs and pour over them some
melted butter. Cover the fish with a layer of
thin slices of pork or bacon. Add one-half pint
of water and bake half an hour. To make the

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sauce, take the liquor from the baking pan, add
to it salt, pepper, cayenne, the juice of one lime,
a wine glass of sherry, a tablespoonful of mush-
room or walnut catsup, and a piece of butter
the size of an ^gg with a little flour rubbed into
it. Allow it to boil once and pour over the fish.

Flounders a la Magouze

Place Several fish into a baking pan with a
glass of white wine, salt, pepper, and an ounce
of butter. While they are cooking break three
eggs into half a pint of cream, and beat until it
is light. When the fish is done remove them
from the pan and stir the eggs and cream into
the gravy. Simmer for two minutes, and pour
over the fish, serving at once.

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Salmon a la Melville ^ :<'' ' *

Put slices of salmon into a baking pan with a
little white wine and water. Sprinkle with salt
and bits of butter. Place in the oven and bake
for fifteen minutes.

For a sauce, blanch some very finely chopped
young onions. Put them in a saucepan with a
wine glass of white wine, salt, cayenne, a cup of
picked shrimps, a lemon cut in thin slices, and
a tablespoonful of Worcestershire sauce. Then
add a piece of butter the size of a walnut, rolled
in a very little flour. Remove from the fire and
stir in the yolks of two eggs. Pour the sauce
over the fish and serve.

Stewed Haddock

Lay pieces of fish in a pan with the skin side
up. Sprinkle with salt and cayenne, and cover
tightly, allowing the fish to stew in its juice for
twenty minutes. Then add a quarter of a

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pound of butter rolled in flour, and a quarter
of a glass of wine. Stir the liquor and simmer
for a few moments, when it is ready to serve.
No water should be used.

Bacalas a la Viscaina

Soak half a salt codfish over night. Put in a
saucepan one-half cup of olive oil, and two large
onidns cut in bits. When browned add two
large tomatoes cut up. Stew slowly fifteen
minutes, adding a little black pepper. Putjin
the fish picked to pieces and cook slowly half
an hour. Serve on a platter, with some fried
whole green peppers on top.

' Baked Sardines

Remove the skins from large boned sardines
and heat in the oven on strips of toast. Make
a sauce as follows: Pour the oil from the sar-

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FISH

dines into a. saucepan and heat it well. Then
stir in an otince of flour, adding a small cup
of Jhot water. Season this with a teaspoonful
of Worcestershire sauce, salt and paprika.
Beat the yolk of an ^gg with a teaspoonful of
vinegar and one of mustard. Stir this into the
sauce after it is removed from the fire. Pour
over the sardines and serve.

Sardines with Cheese

Drain the sardines and lay them on strips of
toast or crisply fried bread. Cover thickly with
Parmesan cheese and bake in a hot oven tmtil
light brown in color. Remove and sprinkle
with chopped parsley and pour over all plenty
of lemon juice. Serve very hot.

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Scalloped Fish Roe

Boil three large roes in water with a very little
vinegar for ten minutes. Remove from the
fire and plunge into cold water, wipe the roe
dry and break into bits without crushing.
Have ready the yolks of three hard-boiled eggs.
Mash them into a cup of drawn butter with salt,
pepper, chopped parsley, a teaspoonftd of an-
chovy paste, the juice of half a lemon and a cup
of bread crumbs. Mix very lightly with the
broken fish roe. Place in a baking dish, cover
with bread crumbs and bits of butter, and
brown in the oven.

Kedgeree

Boil two tablespoonfuls of rice and drain it as
dry as possible. Have ready a cupful of cooked
fish of any sort broken into pieces. Mix it
thoroughly with the rice and heat over the fire;
season with salt and pepper. Beat an egg
lightly and stir into it. Serve at once.

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Bouillabaise

The fi^h used for botdllabaise may be any kind
of firm white fish, and for the following recipe,
about two pounds are required. Heat in a soup
kettle four tablespoonfuls of olive oil and fry
in it two large onions sliced, and two cloves of
garlic. Add the fish cut into bits and just
cover the mixture with warm water. Then add
salt, pepper, half of a bay leaf, two laige to-
matoes, peeled and chopped, the juice of half a
lemon and one cup of white wine. Cook over a
brisk fire twelve minutes, or until the liquor is
reduced one-third. Add one tablespoonful
chopped parsley and a pinch of saffron. Cook
two minutes. Pour the bouillabaise over slices
of French bread.

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Sweetbreads with Mushrooms

Lay half a dozen sweetbreads in cold water
for twelve hours, changing the water several
times. Then boil them five minutes, drop into
cold water, remove the skin and lard with fat
bacon. Put them in a saucepan with a pint of
stock, two small onions and one carrot chopped,
a teaspoonful of minced parsley, salt, pepper,
cayenne, and a little mace. Stew until tender.

Serve with a mushroom sauce, made as follows :
Take a small bottle of mushrooms or one dozen
fresh mushrooms sliced and boil them five min-
utes in water and Ume juice. Drain and place
in a stew pan with two ounces of butter, one
ounce of flotir and a pint of well seasoned stock
or gravy. Cook until the sauce is reduced one-
half. Pour over the hot sweetbreads.

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Terrapin

Boil the terrapin for one hour, and clean care-
fully. Rub into a paste the yolks of six hard-
boiled eggs, half the white of one egg chopped,
one tablespoonful of butter, one teaspoonful of
flour, three whole cloves, salt, pepper, cayenne
and mace. Place the terrapin into a stewpan
with a glass of sherry or madeira and the pre-
pared paste. Cook slowly for twenty minutes.
Add three glasses of sherry and madeira and
allow it to boil once, when it is ready to serve.

Frogs a la Poulette

Joint the hind legs and backs of twelve frogs;
put in a closely covered saucepan with some
truffles, a small can of mushrooms sliced, a glass
of white wine, salt, white pepper, cayenne, mace
and four ounces of butter. Stew gently fifteen
minutes, stirring once or twice. If then tender,
add one teaspoonful cornstarch rubbed into one
ounce of butter. Let it cook two minutes, take

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ENTREES

from the fire and stir in the yolks of six eggs
beaten well with one-half cup of cream. Place
this mixtxire where it will keep hot without
cooking. Cut the crust from a loaf of bread,
scoop out the center, brush with butter and
brown in the oven. Pour the frogs legs and
sauce into the bread cup, garnish with mush-
rooms and truffles.

Calves' Head en Tortue
Simmer a calves* head for two hours. Tie the
brains in a cloth, put them in the saucepan with
the head and cook two hours longer. Then ex-
tract the bones and cut the meat in pieces, re-
turn it to the saucepan without the brains,
adding two ounces of butter, two dozen stoned
olives, one dozen cloves, salt, pepper, cayenne,
and a cup of white wine. Cook for one hour,
then add the brains cut in bits, the shaved peel
and piece of one lemon and three hard-boiled
eggs sliced. Cook thirty minutes. Thicken
the sauce with flour rubbed into butter and serve
with the calves* head.

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Chops a la Reine

Trim twelve lamb chops very closely and fry
lightly in six ounces of butter. Remove them
and in the same butter place two onions, slice4,
four green peppers minced, one can of mush-
rooms minced, and two stalks of celery chopped;
salt, pepper, cayenne, and the juice of a lime.
Cook until these ingredients are soft. Stir in
six ounces of flour. Then add two cups of
milk and cook until the mixture is thick and
smooth. Dust a plate with cracker crumbs and
on this place a spoonful of the fried mixture.
Place a chop on top of this, cover it with an-
other spoonful of the mixture and dust with
cracker crumbs. Repeat with each chop, and
when cold roll each in beaten !^%% and cracker
crumbs, and fry a light brown.

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Calves' Feet a la Marechale

Bofl four calves' feet until tender. Cut into
inch pieces and fry in four ounces of butter, with
two onions, a little garlic, two green peppers and
some mushrooms, chopped fine, seasoning all
with salt, pepper, cayenne, and a little mace.
Stir in four ounces of flotir and add boiling milk,
enough to make the mixture as thick as rich
cream. Put in the calves* feet and mix all well-
together. Then remove from the fire and beat
in the yolks of two eggs which have been mixed
with the juice of a lime and a tablespoonful of
water. Potir the whole into a buttered pan
and set aside to cool. When cold cut into
slices, brush with e%g and bread crumbs and fry
in butter until a light brown.

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Puree of Chestnuts with Chops

Boil chestnuts in salted water for twenty min-
utes. Shell them, season with salt and pepper,
add a piece of butter and wet with milk. Mash
through a colander and heap lightly on a plat-
ter, arranging broiled chops around the puree.

4^ 4^

Lamb Chops a la Nesselrode

Trim carefully one dozen young lamb chops.
Fry in butter three tablespoonfuls of marrow,
some chopped mtishrooms and eschalots. Then
add a glass of sherry and stir it well before
adding also a cup of rice, four cups of stock,
several sweet Chili peppers chopped and some
salt. Cook for half an hour or until pasty.
Pour it out in a pan to the thickness of half an
inch and let cool. Then with a biscuit cutter,
cut it into rounds about the size of a chop. On
each one of these rounds place a chop and cover
the top with Bechamel sauce. When cold dip
in egg and bread crumbs and fry a light brown.

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A good recipe for the Bechamel sauce is the
following: One ounce of butter browned with
one ounce of flour. To this add half a glass of
sherry, some finely chopped truffles, one cup
alid a half of stock, salt and pepper, and cook
for ten minutes. Add the juice of a lime, take
from the fire and stir in the well-beaten yolks
of two eggs.

Devil Chops

Make a dressing of the following ingredients
mixed together: One otmce of butter, one tea-
spoonful of made mustard, one-half teaspoonful
of French mustard, one teaspoonfttl of grated
horseradish, one teaspoonful of chutney, a
little Chili vinegar, the juice of one lime, salt,
pepper and cayenne. Rub this on the chops^
and broil rare. Serve the remaining sauce over
them in a very hot dish.

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Lamb Cutlets Duchesse
)
Fry one dozen lamb chops in butter and set

aside to cool. Put in a stew pan two ounces of
butter with half a can of mushrooms, one small
onion and a teaspoonful of parsley, all minced
fine; salt, pepper, cayenne and a little mace.
Cook this gently for ten minutes and add a cup
of milk thickened with flour and butter, the
juice of a lemon and one teaspoonful of sugar.
Cook a few minutes. Take from the fire and
add the yolks of four eggs well beaten. Cover
the chops with this and set aside to cool. Brush
them with the well-beaten yolk of an egg,
sprinkle with fine bread crumbs, and fry in
butter to a light brown. Serve with green peas
in the center of the dish.

Lamb Cutlets a la Condi

Lard lamb cutlets with strips of truffle, an-
chovy and gherkin. Make a dressing of bread
crumbs, mushrooms, capers, chives, a little

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ENTREES

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shallot all chopped very fine, pepper, salt and
butter. Put this on each side of the cutlets
and cover with crepinette. Broil or fry to a
light brown and dust over with very fine browned
bread crumbs. Serve with a browned veal
gravy and sliced lemon.

Eggs with Tomatoes

Fry in two otmces of butter two small dry
onions and two green peppers, chopped. Add
half a dozen tomatoes peeled and cut up, salt
and pepper. Simmer fifteen minutes. Add
the com cut from half a dozen ears, and cook
fifteen minutes longer. Pour the mixture into
a baking dish, and break over it six eggs.
Pl^ce in the oven until set.

Macaroni a la Rossini

Cook a pint or less of macaroni in well salted
water; drain and put into a stew pan, with a
little good gravy. Simmer very slowly until the

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gravy is all absorbed, shaking the pan occa-
sionally. Put a layer of the macaroni in a
baking dish, sprinkle with grated Parmesan
cheese and sliced truffles mixed with a little
good sauce espagnole. Fill the dish and on the
top layer put truffles. Place in the oven a few
minutes and serve with grated Parmesan cheese
on a separate dish.

Timbale of Macaroni for Twelve
Persons

Boil one-half pound of macaroni in water for
five minutes. Cut in inch length pieces and
simmer for twenty minutes in one quart of milk,
being careful that it does not boil. Season with
salt, pepper, mace and cayenne. Add one cup
of cream, stir until very smooth, add the beaten
yolks of eight eggs and one can of mushrooms
sliced. Stir well and then add the macaroni
with one potmd of sweetbreads, cut in small
pieces and two dozen Eastern oysters. Let
this cool, then cover with pastry and bake in
the oven until brown.

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CHICKEN
AISTD GAME

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CHICKEN AND GAME

Chicken Portuguese

Truss two young chickens as though for
roasting. Lay on the bottom of a large stew pan
the rind of a piece of pork, and on this, place the
chicken. Add four ounces of butter, a head of
celery chopped, two onions sliced, three small
carrots sliced, two ChiU peppers cut up, and the
halves of two bell peppers from which the seeds
have been removed. Season with salt, cayenne,
thyme and a few sweet herbs. Cover and cook
quickly for forty minutes, moistening from time
to time with a spoonful of stock or gravy. Then
add two large tomatoes sliced, and cook twenty
minutes longer. Serve the chicken with the
sauce poured over it.

Chicken with Oysters

StuflE a young chicken with oyster and a few
bread crumbs, seasoned with salt, pepper and
butter. Truss the fowl, place it in a tin pail

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with a tight cover. Stand the pail in a kettle
of boiling water and leave on the fire one hour
and a half. Remove the chicken and place in a
dish. Pour the gravy into a saucepan, adding
two dozen oysters, two hard boiled eggs chopped,
a wine glass of cream and one ounce of butter,
into wWch has been rubbed a teaspoonful of
com starch. Boil for a few moments and pour
over the chicken.

This is an excellefit way to cook a young
turkey.

Casuela

Cut a chicken into small pieces and fry it with
a clove of garlic in a large tablespoonful of lard,
for ten minutes. Then add one quart of water,
half a cupful each of green peas, string beans
and grains of com, and boil one and one-half
hours. Add three potatoes cut into bits, one
tablespoonful of rice, salt, pepper and the white
of one egg. Boil for three-quarters of an hour

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CHICKEN AND GAME

longer, then remove from the fire. In a tureen
mix one mashed potato with the yolk of the egg
and a tablespoonful of vinegar. Strain the
broth slowly into this and mix thoroughly be-
fore adding the chicken and other ingredients.

Fried Chicken, Maryland Style

Cut up a chicken, and season with salt, pep-
per and a little naace. Dip the pieces into
beaten egg, then roll in flour and fry in lard and
butter until brown. Take out the chicken and
in the pan put a large piece of butter with a
little flour. As soon as it froths up stir in milk
until thick. Let it boil a minute and pour over
the chicken. .

Chicken with Rice

Cut up a chicken and stew gently for ten
minutes in a little water. Add two ounces of
butter, salt, pepper, mace and a green pepper,
chopped very fine, stew until done.

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Make a form of boiled rice around a dish and
lay the chicken in the middle of it. Add to the
sauce a good piece of butter with a teaspoonful
of flour rubbed into it and boil two minutes.
Take from the fire and stir in the yolk of three
eggs, beaten with a half cup of rich cream. Pour
over the chicken and serve.

Chicken with Spaghetti

Prepare the spaghetti by boiling about three
pounds in salted water for twenty minutes.

Stew a chicken in water until tender and pick
it to pieces, adding enough of the gravy to make
a quart. Into this put four sliced onions that
have been fried in two ounces of butter, and one
quart of tomatoes. Stew for fifteen minutes.
Place a layer of spaghetti on a platter and
sprinkle with grated Parmesan cheese, pour over
some of the chicken sauce and repeat the layers,
putting the best of the chicken on top.

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CHICKEN AND GAME

Quail with Celery

Cut six quail in halves and cover them with
water in a stewpan, adding strips of salt pork,
some finely chopped celery, salt and pepper.
Cook until done. Remove the birds and strain
the liquor; add to it, two ounces of flour rubbed
into two otmces of butter, the remainder of the
head of celery grated, and two cups of milk.
When it thickens pour over the birds and serve
very hot.

Pheasant a la Savarin

Place on the bottom of a roasting pan two
slices of bread cut two inches thick. Spread
over this the pounded Uver and heart of the bird
with an anchovy, a bit of ham and two truffles
minced. On this lay the pheasant and roast
until done. Serve on the cooked bread.

Nothing but the finest Burgundy should be
served with this.

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Quail and Onion

To each quail allow one good sized onion,
sliced, and half a glass each of oil and vinegar.
Stew in a covered pot until the birds are tender.
Season with salt and pepper, and serve with any
good sauce.

Salmi of Duck with Olives

Roast for eight minutes two sprig tail ducks,
take out and cut the meat from the bones.
Break up the bones. Cover with water in a
saucepan and cook with a dozen cloves, one
onion and some chopped celery, to make a
gravy. When done strain it oflE. To this gravy
add the meat, two otmces of butter, salt, pepper,
cayenne, one-half head of celery, cut in strips,
one teaspoonful of currant jelly and one dozen
stoned olives. Cook gently ten minutes, stirring
it well until smooth. Add a piece of butter
rolled in brown flour. Stew five minutes and
serve very hot.

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CHICKEN AND GAME

Stewed Squabs

Make a stufiBing of the livers and hearts of six
birds chopped fine, with a little butter, chopped
pork, the yolk of an egg, salt, cayenne and a
little lemon. Sttiff the squabs with the above.
Put them in a stew pan and cover with stock
and stew one-half hour. Take out the birds,
add salt, cayenne, three tablespoonfuls of mush-
room catsup, one tablespoonful Worcestershire
sauce, one tablespoonful of lime juice, a large
glass of port or sherry, and two otmces of butter,
mixed with three tablespoonfuls of browned
flour.

Return the birds to the sauce for ten minutes.
Fry some thick slices of bread, place a bird on
each and pour the sauce over them.

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MEATS

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Yorkshire Steaks

Pry in butter several small tenderloin steaks,
with two onions sliced and one cuctimber sliced.
When well browned add a pint of stock, salt,
pepper and cayenne and one teaspoonftil of
made mustard. Simmer an hour or longer.

Filet of Beef a la Rossini

Braise a larded filet of beef with what vege-
tables are in season. Put in a saucepan and
moisten while cooking with a bottle of good
claret or sherry. When done garnish the meat
with macaroni prepared as follows: Boil one-
half pound of macaroni, cut into three-inch
lengths and put in a saucepan with some sliced
mushrooms, one-half pint of good stock, three
ounces of grated Parmesan cheese, and a pat
of butter. Season with salt and pepper. Toss
over the fire until well mixed and serve around
the beef. Strain the vegetables out of the gravy
and pour over the beef.

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Yorkshire Pudding

This is to be served with roast beef, and it
should be baked in the pan of drippings in which
the beef has cooked. Mix a cup of flour with a
cup of milk, salt and one egg beaten. Bake
quicldy and serve at once.

Cold Roast Beef Stewed

Cut the remains of a cold roast into pieces,
flour the pieces and fry in butter tmtil brown.
Then put them into a saucepan with a cup of
stock, a glass of port, salt, pepper and cayeime.
Simmer five minutes and add one tablespoonful
of lime juice before serving.

Lobscouse

Soak four thick slices of corned beef in fresh
water for two hours. Fry four slices of salt pork
or bacon. In the fat fry four sliced onions a

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light brown. Place in a stewpan the beef,
onions and pork or bacon. Add a dozen sliced
potatoes, cover with water and season highly
with pepper. Cover and stew gently until the
meat is tender. Then break into the stewpan
four sea biscuits, cook for five minutes longer.
The liquor may be thickened a little more with
a tablespoonftd of flour mixed with a little cold
water.

Perchero

Place five pounds of beef in a large pot half
filled with water. Boil for three hours, having
seasoned well with salt and pepper. Then add
a large piece of pumpkin cut in pieces, a pint of
string beans, a cup of com, a large onion sliced,
a carrot and a turnip diced, and a bell pepper
minced. Simmer for half an hour. Then add
half a cup of rice and one teaspoonfulof saffron.
Cook for half an hour longer. In another sauce-
pan boil a cabbage, and in a third pan stew some

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peeled apples and bananas cut up. Put the
meat in the center of a platter and place the
mixed fruits and vegetables around it.

Stewed Cold Mutton or Beef

Place in a saucepan three onions sliced, a
carrot and a potato diced; salt, pepper, a tea-
spoonful of lime juice or vinegar, with thin
slices of cold meat. Cover closely and simmer
for one hour, add half a cup of cold water and
simmer one hour longer. Season with a table-
spoonful of Worcestershire and thicken the
gravy with an ounce of flour rubbed into butter.

Lamb with Macaroni

Cover the bottom of a baking pan with slices
of bacon. Place on them a breast of young
lamb and cover it with slices of bacon and thin
slices of a peeled lemon. Season with salt and

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pepper, add a small onion minced and a cup of
stock. Cover and bake slowly for two hours.
Boil half a cup of macaroni in gravy to
which a few peeled tomatoes may be added.
When tender, place it on a serving dish» lay
the lamb on it and pour over all the gravy
which may be thickened with a little flour.

Stewed Fresh Tongue

Soak a fresh tongue in cold water for one hour,
then boil it three hours and remove the skin.
Place the tongue in a stewpan with half a head
of cdery, one turnip, one carrot and two onions
cut in smaU pieces, one dozen cloves, salt and
cayenne. Simmer for one and one-half hours.
Take out the tongue and add to the gravy one
tablespoonful of made mustard, one of Wor-
cestershire sauce, three tablespoonfuls of mush-
room catsup, three picketed gherkins chopped,
one glass of port or red wine, and two ounces
of butter, creamed with three ounces of browned
flour. Cook until smooth. Return the tongue
to the sauce and simmer half an hour.
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Pork Pie

Cut into small pieces enough pork to fill, a
baking dish. Season it with salt, pepper and
mace. Use no water. Cover the meat with a
thick pastry crust and bake in a slow oven for
two hours. Make a gravy of the bones and
scraps of the pork, well seasoned, and pour into
the pie after it is baked.

To Barbecue a Pig (very old dish)

Dress a pig of ten weeks old as if to roast.
Make a stuflSng of the liver, two anchovies, and
sage leaves all chopped small; bread crumbs,
four otmces of butter, salt, cayeime and a half
pint of red wine. Stuff and sew the pig up.
Roast at an open fire. Put in the dripping pan
three bottles or more of red wine. Baste the
pig frequently and when almost done put in the
pan close to the fire two loaves of bread. Stand,
the pig in the dish for serving and put a lemon in
his mouth. Place one of the loaves of bread

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on each side; to the gravy in the pan add one
anchovy, one-half lemon and a few sweet herbs,
all chopped fine. Boil it a few minutes and
pour over the pig. Lay slices of lemon and
barberries round the dish.

To Boil a Ham

Soak a ham for one hour and clean with a
brush. Put it in a kettle with plenty of cold
water and after it boils cook seven hours, skim
well and always replenish with boiling water.
After it has boiled three hours add half a hand-
ftil of whole cloves and at the end of five hours
add one and a half pints of vinegar. After
boiUng, skin the ham, sprinkle it with crumbs,
stick with cloves and roast in a moderate oven,
thirty minutes, basting with a liquor of half
vinegar and half water.

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Mexican Tripe >

Dip a thick honey comb piece of tripe in
butter, then in crumbs, and broil over a clear fire
until well done, sprinkling over it whilst cooking
three or four finely chopped green Chilis. Melt
in a hot soup plate one ounce of butter, adding
salt, pepper and cayenne, and one teaspoonful
of made mustard, rub smooth and add one-half
teaspoonful of vinegar, one tablespoonful of
Worcestershire sauce and the juice of one small
lime. Lay the tripe in this sauce as soon as it is
removed from the fire. Serve with buttered
toast. An excellent prelude to this (fish is
a plate of onion soup.

Spanish Bacon on Toast

Pry a crisp brown, twelve slices of bacon.
Remove the bacon from the frjdng pan, leaving
some of the fat. Into this stir two tablespoon-
fuls of flour and a cup of milk; a small onion

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minced and a dash of pepper. Cook until it is
smooth. Have six slices of toast ready. On
each, place two slices of the fried bacon and on
each a slice of raw tomato. Pour the sauce over
the toast and bacon and tomato, and serve
very hot.

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SJUCES

Sauce for Canvas-back Duck
Melt together in a hot soup plate one ounce
of butter, and an equal amotint of currant jelly.
Add the juice of a lime, a glass of sherry and a
small cupful of finely chopped celery. Season
with salt, pepper and cayenne.

Sauce for Wild Fowl

Take one shallot chopped, salt, cayenne,
mace, a glass of port or claret, one tablespoonful
of Worcestershire sauce, one tablespoonful of
mushroom catsup, the rind of one-half lime and
one tablespoonful of lime juice. Boil these in-
gredients for five minutes. Strain the liquor
and add to any gravy.

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HoUandaise Sauce

Heat a bowl with boiling water, and wipe dry.
In it beat quarter of a cup of butter to a cream.
Add the yolks of two raw eggs, one at a time,
beating tmtil smooth. Then add a tablespoon-
ful of lemon juice, salt and cayenne, and beat
the mixture with a fork or an egg beater, for
five minutes. Place the bowl in boiling water.
Stir into the sauce two tablespoonfuls of boiling
water, and beat tmtil the sauce is smooth and
thick as mayonnaise.

Parsley Butter

Beat three tablespoonfuls of butter to a cream.
Add half a tablespoonful of lemon juice and one
of chopped parsley, half a teaspoonful of salt.
Beat all together several minutes, when it is
ready for use. An excellent dressing for fried
or broiled fish.

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Green Sauce

Mix in a bowl a tablespoonful each of finely
chopped parsley and onion, with one table-
spoonful of Tarragon vinegar and one of cider
vinegar. Season with salt, pepper and cayenne.

Egg Sauce

Beat two ounces of butter to a froth. Mix
into it one tablespoonful of flour and the yolk
of one egg. Pour a cup of hot water of this
batter, stirring constantly. Heat over the fire
until it is thick and smooth, but be careful not
to boil. Just before serving stir in two hard
boiled eggs finely chopped.

Celery Sauce

Put in a stewpan with salt, cayenne and a
blade of mace, three grated heads of celery.
Cover with boiling water. Boil ten minutes

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and drain. Return to the fire with enough veal
stock to cover the celery and stew half an hotir.
Then add two ounces of butter rolled in flour,
and half a cup of cream. Shake over the fire a
minute or two and serve at once.

Devil for Boiled Ham or Fowl

Put in a saucepan half a teacupful of soup
stock, three ounces of butter, one teaspoonftd
of salt, one teaspoonftd of made mustard, two
teaspoonfuls of French mustard, two cloves of
garlic chopped fine, one onion chopped, two
green peppers and one pickeled gherkin chopped,
one tomato peeled and cut up, the juice of half
a lime and half a lime cut in thin sUces. Sim-
mer for one hour, then add the following: One
tablespoonful of Worcestershire sauce, one of
Imperial sauce, one of Tarragon vinegar, two
of Bon Gout sauce, two of mushroom catsup,
two of walnut catsup and two tablespoonfuls of
chutney, add half a pint of sherry and simmer
for fifteen minutes.

This will keep several months.
86

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SAUCES

Onion Sauce

Boil three good sized onions, one hour. Drain
and put in a stewpan with one-half pint of milk
and one teaspoonful of salt. Simmer for fifteen
minutes, then rub through a sieve and put back
in the pan with one-half pint of cream and one
ounce of butter.

Simmer ten minutes and serve very hot.

Garlic Sauce

• Rub together in a mortar until smooth, two
otmces of butter, two cloves of garlic and one
teaspoonful of salt. Add a tablespoonful of
lime juice and one-half a pint of melted butter.
Beat tmtil light and smooth, when it is ready
to serve.

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Melted Butter

Take one pint of milk and one teaspoonful
of salt; when it boils stir into it three ounces of
butter, a little cayenne and two tablespoonfuls
of flour rubbed into it. Let it boil one minute
and serve at once.

Salad Dressing Without Oil

Put in a double saucepan the yolks of three
eggs, one teaspoonful of salt, pepper, cayenne,
and one tablespoonful of dry mustard. Mix
well and sift in two tablespoonfuls of flour.
Add three tablespoonfuls of vinegar and four
of water. Stir until quite smooth. Place over
the fire, stirring continually one way. As soon
as it thickens remove from the fire and beat in
three otmces of butter. Use when cool.

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VEGETABLES

Asparagus aux Milanaise

Boil large choice asparagus until tender.
Put a layer of stalks upon the dish on which
they are to be served. Sprinkle with salt,
pepper, cayenne, and a little grated Parmesan
cheese. Make three layers of this and pour
over all a little melted butter. Break on top a
fresh Qgg for each person, and put in the oven
until set. Serve very hot. To be served in-
dividually, six stalks may be placed on each
dish, covered with cheese, and an egg broken
over them. Serve after placing in the oven a
few moments.

Corn au Gratin

Score down twelve ears of boiled com, and
with the back of a knife press out the kernels.
Put them into a baking dish with a large piece
of butter, salt, pepper, a finely chopped green
pepper and a tablespoonful of grated Parmesan
or Gruyere cheese. Place in a hot oven until
just browned and serve immediately.

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JOE TILDEhrS RECIPES FOR EPICURES

Chonfleur au Gratin

Boil a large cauliflower twenty minutes in
salted water. When tender drain and put on
the dish on which it is to be served. Make a
sauce of two ounces of butter, one otmce of flour
and half a pint of milk, one otmce of grated
Parmesan cheese, salt and cayenne. Mix this
well, putting in the cheese last. Pour it over
the cauliflower and sprinkle more cheese over
the top. Set in a hot oven tmtil browned and
serve at once.

Okra

Cut the stems ofiE of yotmg okra pods and boil
in water until the seeds turn red, which should
be in half an hour. Drain and toss in a pan
with butter, salt, pepper and cayenne.

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VEGETABLES

Potato Cream

Boil six medium-sized, mealy potatoes and
when soft press them through a sieve tmtil light
and floury. Then beat into them the raw
yolks of six eggs and a Jittle milk and butter.
Season with salt and pepper and sprinkle with
finely chopped chevril and thyme, and fine dice
of fried bread before serving.

a* ^

Sweet Potatoes

Take six good sized sweet potatoes and boil
until nearly done. Then peel them and roll in
melted butter, lay in a buttered baking pan.
Sprinkle with brown sugar and bake until done.

Chili Beans

Take four cups of red beans, one onion, four
cloves of garlic, cover with water and cook all
day in a covered saucepan. Add a little water

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from time to time if too dry. Cook slowly four
red peppers and five black peppers with seeds
out, three black peppers with seeds, four cloves
of garlic, four onions with the hearts taken out,
salt, and one cup of beef stock. Rub through
a sieve. Put in a saucepan four tablespoonftds
of marrow. When very hot add the beans and
then the sauce.

To Boil Rice

Have plenty of salted water, with the juice
of a lime in it. When boiling add rice that has
been washed in three waters. Boil fast for
sixteen minutes. Try a grain, and if done dash
in a glass of cold water. Drain at once through
a colander. Cover with a cloth and let stand
by the fire for a few minutes, shaking up the
colander once or twice. This will make every
grain separate.

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VEGETABLES

Risotto

Fry two chopped onions in butter until light
brown in color. Add one cup of raw rice and
cover with beef stock. As the rice absorbs the
stock add more until done. Then add two large
tomatoes stewed with a little sugar and highly
seasoned. Place on the dish for serving and
grate Parmesan cheese over it.

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Club Salad

Boil separately two carrots, two turnips, and
four potatoes. When cold, cut the vegetables
into dice and mix them together, adding three
apples peeled and cut into small bits. Toss in a
large salad bowl with several olives for garnish.
Bits of celery or cold cauliflower may be added.
Pour over all a mayonnaise, or if preferred, a
French dressing. Another dressing that is
excellent with this salad is one made of the
yolks of four raw eggs beaten into half a glass of
rich cream which may be either sweet or sour.
To this add one teaspoonful of salt, one of
mustard and a wineglassful of vinegar, blending
carefully.

Winter Salad

Cut the white stalks of a head of celery into
small bits. Mix with two boiled potatoes cut
in dice, two or three boiled beets cut in dice, a
large white onion boiled and cut up, some

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chopped truffles, anchovies and stoned olives,
a tablespoonftil or more of each. Serve with
mayonnaise.

Cheese Straws to Serve vv^ith Salad

Make a paste of two ounces of grated Parmesan
cheese, two otmces of flour, two ounces of but-
ter, the yolk of one egg, salt and cayenne. Roll
out the paste until about one-eighth of an inch
thick. Cut into very narrow strips and place
on a buttered tin. Bake ten minutes in a hot
oven.

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DESSERTS
AND CAKES

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DESSERTS AND CAKES

Mince Meat

Measure carefully and mix together the fol-
lowing ingredients: Two pounds of roast beef
finely chopped, two pounds of chopped beef
suet, two pounds of chopped peeled apples, two
pounds of seeded raisins, two pounds Sultana
raisins, two pounds of washed currants, two
pounds of white sugar, one pound of citron cut
in bits, one pound of dried orange peel, two
nutmegs grated, three teaspoonftds of ground
mace, three teaspoonfuls of ground cloves,
three teaspoonfuls of ground cinnamon, one
teaspoonful of salt, the grated rind and jtiice of
two oranges, one quart of brandy, one quart of
sherry and one glass of blackberry jelly. After
ndxing thoroughly place the mince meat in a
stone jar and use it from this.

Hot Zabajone

Beat well together the yolks of six eggs, and
half a cup of sugar. Heat in a double saucepan,
being careful to stir only one way. Place in a

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strainer the shaved peel of three oranges.
Through this pour" slowly into the eggs a quart
of champagne (-v^hite wine may be substituted) ,
and allow the mixture to thicken. Serve hot
in champagne glasses.

Frozen Zabajone

Mix the same as for hot zabajone, adding
another half cup of sugar and a tablespoonful
of orange juice. When it is cold half freeze in
a freezer. Then remove and place in paper
<jases or moulds, on the ice.

Genoise Pastry

Beat to a cream half a cup of butter and half a
-cup of sugar. Break into the cream three eggs,
one at a time, and mix until smooth. Stir in
half a cup of flour. Pour out on a buttered tin
And bake ten or fifteen minutes. When cold
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spread thickly with apricot jam and cover with
chocolate icing. Set in the oven a few moments,
then put aside to cool. Cut into odd shapes
before serving.

Omelette Souffle

Beat to a cream the yolks of six eggs, four
tablespoonfuls of sugar and the grated rind of
half a lemon. Whip the whites of the eggs to a
stiff froth. Place in a frying pan over the fire
four ounces of butter. When it is melted mix the
yolks and whites together and stir quickly into
the pan. As soon as the eggs have absorbed
the butter, pour them into a buttered baking
dish and set in a hot oven for six or seven min-
utes. Serve at once.

Marmalade Pudding

Cream half a cup of sugar and two teaspoon-
fuls of butter. Beat into this the yolks of four
eggs and one cup of cream or ndlk. Add a cup

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of j5ne bread crumbs and the beaten whites of
the eggs; then a cup of orange marmalade, or
some other fruit marmalade. Pour into a but-
tered mould and bake one hour in a moderate
oven. Turn out of the mould and serve with
a brandy sauce, or cream.

Amherst Pudding

Line a baking dish with thinly rolled pie crust
or puff paste. Fill with the following mixture.
A small cup of butter creamed with two cups of
sugar and beaten up with four or five eggs, a
cupful of finely chopped apple added, with the
grated rind and jtiice of a lemon and a little
water. Sprinkle with nutmeg, and bake for
half an hour in a moderate oven.

Brown Betty

Cover the bottom of a baking dish with bread
crumbs, over which place a layer of thinly sliced
tart apples. Sprinkle thickly with sugar and

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DESSERTS AND CAKES

small pieces of butter, cinnamon and nutmeg,
then cover with bread crumbs and repeat the
layers until the dish is filled, having a layer of
crumbs sprinkled with bits of butter on top.
Then pour over all three-quarters of a cup
of molasses thinned with a Uttle hot water.
Bake until the apples are tender and the top is
well browned.

Chocolate Pudding

Grate one-half a pound of Baker's chocolate,
and melt it in half a pint of hot milk. Stir into
the milk also half a cup of bread crumbs, one cup
of powdered sugar and the beaten whites of six
eggs. Wet a melon mould in cold water and
pour the mixture into it. Boil three-quarters
of an hour. Serve with cream, or the following
sauce: Beat the yolks of six eggs very light.
Heat a cup of wine and a cup of sugar until the
sugar is melted. Remove from the fire and stir
in the eggs quickly.

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Bread and Molasses Pudding

Butter thickly some slices of bread and lay in
a baking dish. Cover them with thick black
molasses and bake slowly. The pudding should
be served hot, with thick cream.

Baked Bananas

Put into a bowl .three tablespoonfuls of
butter, six of sugar, and three of wine. Set the
bowl in hot water to melt the butter. Peel
the fruit and lay it in a baking pan. Pour
over it the ndxture in the bowl, and bake half
an hour, basting several times.

Hermits

Cream two cups of sugar and one cup of
butter. Add three well beaten eggs and three
tablespoonfuls of milk. Sift into this six cups

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of flour and a teaspoonful each of cinnamon,
nutmeg and clove. Add last a cup of chopped
raisins. Roll the dough out about one-quarter
of an inch thick, cut into small squares and
bake in a quick oven for twelve minutes.

Lady Baltimore Cake
Cream one pound of sugar and half a pound
of butter. Beat the yolks and whites of eight
eggs separately, and add the beaten yolks to
the butter and sugar. Stir in half a pint of
milk and one pound of flour with four tear
spoonfuls of baking powder. Flavor with
lemon or vanilla and bake in three layers.
For the filling, boil three cups of powdered
sugar and three-quarters of a cup of water for
five ndnutes. Beat four eggs, the yolks and
whites together, and into them stir the boiling
syrup, add two cups of chopped raisins and
two cups of almonds, chopped and blanched.
Flavor with vanilla and spread thickly between
the layers of cake. Cover with white frosting.

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Silver Cake

Beat lightly the whites of eight eggs. Cream
two cups of sugar and half a cup of butter.
Stir into the eggs, adding three-fourths of a
cup of milk. Sift into the batter three cups
of flour and one heaping teaspoonful of baking
powder. Bake in a moderate oven.

Gold Cake

Cream a cup of sugar and three-fourths of a
cup of butter. Mix into this the beaten yolks
of eight eggs and half a cup of milk. Last add
one and a half cups of flour with one tea-
spoonful of baking powder. Bake in a long
bread tin.

Fig Filling for Cake

Chop together one pound of dried figs and
one cup of seeded raisins. Add the juice and
grated rind of a lemon and sugar to taste.

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Pour over the mixture a cup of water and heat
thoroughly, mixing it over the fire. Spread
between layers of white cake.

Thin Gingerbread

Place in a saucepan one pint of molasses,
one cup of butter, one teaspoonful of ginger,
one teaspoonful of soda, and let them boil
together for a moment. Then remove from
the fire, and when nearly cool stir in flour
enough to make a thick batter or dough.
Spread thinly on tins and bake quickly.

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WINE CUPS
and PUNCHES

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WINE CUPS AND PUNCHES

Champagne Cup I

Pour on a sliced cucumber one pint of sherry
and one-half pint of brandy. Grate the rind
of two lemons over a little sugar. Add itl;o
the mixture with the juice of one lemon and
the juice of three oranges, half a pint of
Curacao, two bottles of seltzer, three bottles
of apollinaris and three bottles of cham-
pagne. Sweeten to taste and ice well.

Champagne Cup II

Mix together two tablespoonfuls of sugar,
the juice and shaved peel of a lemon, a few
slices of cucumbers, one wine glass of Curacao,
one quart of apollinaris and one quart of
champagne. Pour over a block of ice in a
punch bowl.

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Champagne Cup III

Rub three ounces of sugar on lemon peel and
put in a punch bowl with the juice of four
lemons, one quart of apoUinaris, and one
quart of orgeat. Beat this well. Then add
one pint of brandy, half a glass of Jamaica
rum and a glass of Maraschino. Strain into a
bowl of ice and just before serving, pour in
three quarts of champagne.

Champagne Cup IV

Two tablespoonfuls of sugar rubbed on the
peel of a lemon and mixed with the juice of
half a lemon, three slices of pineapple, one
wine glass each of Maraschino and brandy
and a quart each of apoUinaris and champagne.
Ice well.

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Champagne Cup V

Rub two ounces of sugar over the peel of an
orange. Mix with it the juice of an orange,
two wine glasses of sherry, one wine glass of
Maraschino, and a quart each of apollinarisand
champagne. Add a few slices of cucumber
and plenty of ice.

Hock Cup '

Pour over a block of ice in a punch bowl, a
wine glass of Maraschino, two quarts of apol-
linaris, two quarts of sparkling hock and the
juice of two lemons. Sweeten with two
ounces of sugar.

Badminton Claret Cup

Rub six lumps of sugar on a lemon, strain
the juice of the lemon over the sugar and add
a glass of good sherry, two sprigs of verbena,

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a few slices of cucumber and a quart of claret.
Place in the bowl a large piece of ice, and when
ready to serve add a quart of sparkling mineral
water.

Moselle Cup

Place the following ingredients in a punch
bowl, with a block of ice, two ounces of sugar,
the shaved peel of half an orange, three peaches
sliced, a small pineapple sliced, half a dozen
apricots, a wine glass of sherry, a quart of
sparkling Moselle and a quart of apoUinaris.

Sauterne Cup

Pour in a punch bowl, with ice, a quart each
of sauterne, apoUinaris and champagne, a wine
glass of Chartreuse and two tablespoopfuls of
sugar.

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Champagne Punch

In a bowl place one sliced orange, one lime
sliced very thin, and the juice of another lime,
one-fourth of a pineapple sliced, and one-
fourth of a pound of sugar. Let stand twelve
hours. Put a large block of ice in a punch
bowl, add the above ingredients with a wine
glass of Maraschino, two tumblers of sauteme,
a wine glass of raspberry syrup, and last of all,
one quart of champagne, a few whole straw-
berries and a claret glass of Benedictine may
also be added.

'^T'' Punch

Slice a whole pineapple and three lemons,
and place in a punch bowl with the juice only
of nine other lemons, add two pounds of sugar,
and let these ingredients stand several hours.
Then add one quart each of green tea, Jamaica
rum, brandy, claret, a pint of Curacao, and

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allow it to stand another hour. Then place
in the punch bowl with a large block of ice,
and pour in six quarts of champagne.

New York Club Punch

Take two pounds of lump sugar and squeeze
over it the juice of one dozen lemons, using a
little of the grated rind. Let this stand three
hours, then strain the syrup through two thick-
nesses of flannel and set away on ice. Just
before serving add one quart each of brandy,
Jamaica rum, Madeira and water.

Milk Punch
Take the juice and shaved peel of two dozen
lemons, mix with five quarts of water, three
pounds of loaf sugar and six quarts 6f rum.
Stir tintil the sugar is dissolved, then add two
quarts of boiling milk and allow the mixture
to stand twenty-four hours. Then strain
twice through a cloth.

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Apple Toddy I

Bake slowly two dozen cored apples until
done. Place in a large stone jar with eight
pounds of sugar. Pour over thejm four gallons
of boiling water and let stand for forty-eight
hours. Then remove the apples and crush
them after taking off the skins. Return the
fine pulp to the jar, and add one gallon of
whiskey, one gallon of brandy, one gallon of
peach brandy and three pints of Jamaica rum.
The toddy should stand in the covered jar for
a week before being used.

Apple Toddy II

Prepare six cored apples by sticking a dozen
cloves in each and baking slowly until soft.
Put them in a stone jar and pour over them a
toddy made of two quarts of whiskey, one
quart of brandy, one pint of rum and three
cups of water, sweeten to taste and cover
closely, allowing the mixture to blend for a
week before using.

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INDEX

SOUPS AND CHOWDERS p^^

■^^ Onion Soup 3

Palestine Soup 3

Black Bean Soup 4

Parker House Tomato Soup 5

Celery Soup 5

Bisque of Prowns or Shrimps 6

LoMterSoup 6

Venison Soup . 7

Puree of Venison 8

Clear Soup Stock 9

.- Daniel Webster's Chowder 9

Scott's Chowder 10

Marblehead Chowder 1 11

Clam Chowder I 12

Clam Chowder II _. 13

Force Meat Balls for Chowder ~ 13

FISH

Oysters a la Marechale 21

Toasted Angels >— 21

Oyster Pates 22

Scalloped Clams 22

Shrimp or Oyster Curry 23

Shrimps a la Bordelaise 24

Shrimps with Tomato 24

Saute of Shrimps 26

Crab a la Creole 26

Sole alaNormandie 26

Filet of Sole a la Bohemian - 27

Baked Sole 27

Flounders a la liagouze — 28

Sahnon a la Mdv3le — 29

Stewed Haddock 29

Bacalas a la Viscaina 30

Baked Sardines 30

Sardines with Cheese 31

Scalloped Fish Roe 32

Kedffcree 32

Bowllabaise 33

ENTREES

Sweetbreads with Mushrooms --- 39

Terrapin --- - 40

Frogs a la Poulette 40

Calves' Head en Tortue 41

Chops ala Reine - - - 42

Calves' Feet a la Marechale - - 43

Puree of Chestnuts with Chops 44

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INDEX— Continued

Page

Lamb Chops a la Nesselrode 44

Devil Chops -.. 46

Lamb Cutlets Duchesse 46

Lamb Cutlets a la Condi 46

Eggs with Tomatoes 47

Macaroni a la Rossini _ 47

Timbale of Macaroni for Twelve Persons ^ 48

CHICKEN AND GAME

Chicken Portuguese 66

Chicken with Oysters 66

Casuela 66

Fried Chicken, Maryland Style 67

Chicken with Rice — * 67

Chicken with Spaghetti ^ 68

Quail with Celery - 69

Pheasant a la Savarin 69

Quail and Onion 60

Sahni of Duck with Olives.^ 60

Btewed Squabs 61'

MEATS

Yorkshire Steaks > 67

Filet of Beef a la Rossini 67

Yorkshire Pudding 68

Cold Roast Beef Stewed 68

Lobseouse - 68

Perchero 69

Stewed Cold Mutton or Beef 70

Lamb with Macaroni 70

Stewed Fresh Tongue ^ 71

Pork Pie 72

To Barbecue a Pig (very old dish) 72

To Boil a Ham 73

Mexican Tripe . 74

Spanish Bacon on Toast 74

SAUCES

Sauce for Canvas-back Duck 83

Sauce for Wild Fowl 83

Hollandaise Sauce... 84

Parsley Butter 84

Green Sauce 86

Egg Sauce . 86

Celery Sauce 86

Devil for Boiled Ham or Fowl 86

Onion Sauce 87

Garlic Sauce 87

Melted Butter 88

Salad Dressing Without Oil 88

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INDEX— Continued

YEQETABLES Pa«e

Asparagus aux Milanaise 05

Com au Gratin 96

Ghonfleur au Gratin - 96

--Okra - 96

Potato Cream 97

Sweet Potatoes 97

Chili Beans 97

To Boil Rice 98

Risotto - 99

SALADS

Club Salad 105

Winter Salad ~ 106

- - Cheese Straws to Serve with Salad ^ 106

DESSERTS AND CAKES

Mince Meat Ill

Hot Zabajone - Ill

Frosen Zabajone 112

Genoise Pastir- - 112

Omelette Souffle 113

Marmalade- Pudding 113

Amherst Pudding 114

Brown Betty 114

Chocolate Pudding 115

Bread and Molasses Pudding 116

Baked Bananas 116

Hermits 116

Lady Baltimore Cake 117

Silver Cake 118

GoW Cake 118

Kg Filling for Cake 118

Thm Gingerbread — 119

WINE CUPS AND PUNCHES

Champagne Cup I 126

Champagne Cup 11 126

Champagne Cup III ^ 126

Cfaampsgne Cup IV 126

Champagne Cup V 127

Hock Cup 127

Badminton Claret Cup 127

Moselle Cup 128

Sauteme Cup. 128

Champagne Punch - - 129

"T" Punch ^ 129

New Yoik Club Punch .-- 130

Milk Punch 130

Apple Toddy 1 131

Apple Toddy II 131

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